Taste of Ecuador - A beginners guide to Ecuadorian Cuisine | Jessiah Neideck | Skillshare

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Taste of Ecuador - A beginners guide to Ecuadorian Cuisine

teacher avatar Jessiah Neideck, Chef and Professional Teacher

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Watch this class and thousands more

Get unlimited access to every class
Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

9 Lessons (42m)
    • 1. Intro

    • 2. Knife Skills

    • 3. Aji

    • 4. Mote Pillo

    • 5. Caldo De Patas

    • 6. Empanadas

    • 7. Morocho

    • 8. Kitchen Hygiene

    • 9. Summary

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About This Class

In this class we dive into basic Ecuadorian cuisine, covering fundamental dishes as well as looking into knife skills and kitchen hygiene. This is perfect for someone looking to expand their understanding of food and try something new.

Meet Your Teacher

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Jessiah Neideck

Chef and Professional Teacher


Hi, my name is Jessiah and welcome to my Kitchen!

I am a passionate chef and I have been cooking for 8 years in kitchens around the world. My passion for food stems from my desire to eat delicious things. From traveling around the world I have gained techniques and learnt skills from beautiful people and different cultures. I am so excited to share the things I have learnt, to grow more as a chef and to cook even more delicious dishes.


I am currently based in Ecuador South America, so my food and flavors will be inspired by local specialties and ingredients. I aim to make my classes fun and exciting while you learn new techniques and receipes! I hope to inspire you to have more confidence in your cooking and elevate your skills to the next level!

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1. Intro: Hi, my name is Josiah and welcome to our restaurant, us the NDA, bushy mana, Hey, Quito, Ecuador. This today's class we're going to be covering the fundamental basics of kitchen knife skills, kitchen hygiene, and then going into some sickness dishes from here in Quito, Ecuador. A bit about myself. I actually grew up in Australia and didn't by shifting apprenticeship in Queensland. I worked in Pollock's clumps, small restaurants and then even moved into fine dining. And before traveling the world, there's something really special about equity very busy. The flavors, the ingredients and the different textures of the dishes are really incredible. I'm excited to be able to share that with you today. We'll have two special guests with us, my on T to C and myself well above the upper Barth, who specialize in Ecuador and cuisine and have been cooking for the majority of their lives. Here at our restaurant. We can't wait to share with you to help us stay for dishes that are specialties. And we hope that you enjoyed this class just as much as we do. 2. Knife Skills: Welcome to the high school. So today we're gonna be running over a bunch of different cuts and specifically with our divs. First things first is that we are going to be starting with breaking down the chicken. So I tend to use them to show us exactly how we break down a whole chicken. As I've known, people actually know how to take a whole chicken caucus and break it down. And then we're going to go into the basics of onions, tomatoes, and zucchinis covering all the different types of costs. Ready, Let's go. All right, so tidiness is showing us how to break down a chicken into eight pieces, which is our family bucket size. So if we were to then deep fried chicken like KFC style or to do other things like what we're going to cook for lunch today, then this is perfect when looking at the eight paces with barring in on these two pieces of chicken, the bargain in increases the flavor that comes out of the chicken while I'm cooking it. And it's very, very good for family meals. When we're looking at breaking down an entire chicken desire into separate portions, we do it a little bit differently. So we fight us first start off same way, taking off the wing tips. Now the wing tips here are perfect for stocks, so we're going to set them aside so that we can keep that for a stuck right burnout. Take off the skin here around the neck. So you can see clearly that we've got the two breasts and the two legs. Finding the center joint knife in, strike down. And we're going to split the chicken strike in half. Right down the middle here. Then we have the wishbone here, not straight in, down across, separated the chicken into two-halves. Once again, neck foreign in third, across two separate halves of chicken. Starting at the leg joint. Incision here between the body and the leg, right here, we find the joint pulled the joints to expose it and then push your life straight through and you'll split it in half. There it is. Straight down the center that cutoff. This is alphai cut of the chicken. If we then want to expose the jump stick in between 0 and separate two pieces. John stick phi. Taking the wing off, hold the wing up. Joints here. Nice been exposed the joint strike through. Then we have a wing and now breast, the breast down the side, straight through 1.5 of the chicken. And then we can do the straight down here. And that would give us out for paces of the half. Right? Once again. Okay, That's a very good site. Now we're going to be looking at different types of cuts. So today we're going to practice with as a cuny just because it's nice and easy to govern to demonstrate topic entirely taken off the top pots for a baton or button. Probably looking at about four centimeters, right? To be open to get perfect squares first one is going to be able to take off all the corners and make sure they're nice and level. Without an ice cube here, we can get nice and even cuts. Right? Now we can trim it off a little bit more and we'll get our buttons. Now. But songs of zucchini. For a Macedon is a rough dice. Like this. A few centimeters in diameter. Nice and easy to put into different soups, different sources, things like that. Right? Moving on to our final diapedesis and final cuts, same thing. Take off the sides. Now we want to have nice thin pieces. Anytime we're holding a knife, right? Three fingers together. Knife here. In this case, two fingers together. Knife runs alongside here. And that should never go above your knuckle and therefore you'll never be able to count yourself. This way. I can accurately measure each piece and therefore I get exact same sizing and all of my pieces because I simply move my finger back. The distance that I will require. There we go. For a Julianne. Julianne are thin strips of your preferred thing that you are dicing. In this case the kidney in lots of solids. We're going to use Julianne of carrots, cucumbers, things like that, that make a nice fine presentation. Don't throw these things away. Keep all of your accounts for stocks. Always important to remember to keep all of the off cuts. Juliane, three fingers together, two fingers beside, guiding light up and down. Nice and thin to millimeter slices. That gives us our Julianne. To get a broom was we simply take our thinly sliced pieces of zucchini, stack them together against the blade. Once again, three fingers together, two on the side to guide my up. Resting against your forefinger. The holding firmly. This will give you your fine dice. This is called a broom was cut. So we have our Juliane Macedon and buttons. And our Brin was cut. Okay, So when it comes to dicing an onion, right? A lot of people are quite scared about this. Brits. It's really very easy. So we take up the top. You leave this in the reason why we leave the core in take up pairs. The reason why we leave the core in is because this actually holds our onions together while we're dicing it straight down through the center. All right. Three fingers here too, on the side. Knife here, and straight down. If you want to find dice, we want to be cutting this around 12 mils h, right? Nice and hot. Now to get it very fine, we're gonna do one cut through the center. This is going to break up your onion a little bit, but it will help the dice become nice and fine. Then holding it with the sites three things together. Knife against the top and down. This will give us a nice and fine dice. As we can see here, remember that the smaller that you cut food, the faster it's going to cook. So if you do small cut like this and you're going to put it into a source that's going to take an hour to cook or into a pan with meat that's going to take 10, 20 minutes to cook. This is going to burn very fast. So you only want to be doing this when you're putting this into a pan with your minced garlic and then adding other things in to make sure it doesn't burn very fast. If you want to refer dice, then we just simply make larger cuts within the union. Does not need to be as quite as fun. And then straight up and down. This dice here is much better suited for pastors and sources. The reason being is that as the onion cooks, it will become soft and squishy, right? So this is going to be so much better for our pastors and our sources. So we have our fine dice, we have a slightly larger dice and medium-sized dice. And then we do a large dice set by a nice medium diced onion. Top off the side. Here we have our rough dice. This is going to be much better in soups, stocks, things like that. But for today we're going to be doing the content dupatta. So this is a very large dice and a large dice. Once again, same principle. Nicer lunch. Find ice. Medium-sized dice, rough dice, large dice. Beautiful site are large and I became a dice are going to be perfect for making today that covered above. And then the smaller dice we're going to be using this for any of our socialism, for any of our sources that we make from there. Now, we're also going to need a large garlic. So what we do here is we go straight down on top of our garlic. And this takes off, All right, into the bin. Now from here we then have our different cloves of garlic. It's very easy to then break it off and to see from them. Clean up our garlic from here. Clean up those little chunks. We don't want them getting in the way. All right. Nice and easy. Now when it comes to cooking the garlic, it's really easy just to go straight down, hand on top of the blade, crushed the garlic like so. Once again, life on top of the garlic and down press. We break our garlic into smaller pieces. This makes it far easier to then peel your garlic and then mince it from there. Right? Easiest way to Minster gallop. So if we then doing like a fine dice for our garlic for say, a pastor or source, we take off the root straight down the side. Nice and fine. This is immediately perfect for a saucer and pasta right? Now if we push it to the side so we have it in a lime, once again, nice and easy knife against them there and do your knuckle straight across. This gives us a perfectly minced garlic, and this will be ideal for any of our sources that we're using. But for today, for hours suit, we don't want minced garlic and we don't want our small dice and our onion because they'll cook too fast and they'll dissolve into the soup that we're using. So what we want to do is we want to just use a crush like that, take off the skin, and then leave the garlic just like that. We're going to use our large dice of onions, which will break down as we called them. And we're going to use our logic. Crushed garlic does not need to take out that. You don't want to be chewing on that later on. And then we all ready to go. 3. Aji: Beautiful site. Now what are you going to learn how to make athlete? And he is like this quintessential Ecuadorian sounds, sounds that you can find every way he has and literally goes on everything. It's one of the greatest things that were alone, Sufi saint using one of these tomatoes. These guys are really interesting because they grow on trees. And what we do is that we cook these tomatoes, chilies, and money of the reviewer teach us a case to achieve those items, things that made it every different households a little bit differently. Every restaurants can have their different take on the recipe. I guess the wagon among many others bug phases, I think. So. Hi. Right. Now we have this beautiful song which we can put on top of any About meets any of our carbohydrates that we have. It is really, really beautiful. Yeah, if she would like it to be a sika self-doubt, we didn't add in a little bit less water. Some restaurants like to add a little bit. Today's into them, mix to thicken it up as well at the same time and take away some of that chili flake off. So this has to be one of my absolute favorite sources and it can literally be put on to absolutely everything. Ecuadorian, I hate. 4. Mote Pillo: So this here is our Mateo future. And once I feature is really simply just a motto with scrambled eggs cooked with it. And it's definitely one of the staples for breakfast here in Ecuador. And it's absolutely delicious. So we have our latte here and then this mosaic we cook just today. We strained it, we waited for it to cool. We rinsed it and then we push it into bags and put it into the fridge. This can be used for the next four to five days. And the Mozart piano takes about 45 minutes to make. And it's absolutely literally. So. We've got to start off with, we have washed down mosaic. We have rinsed it, leaves, let it psych for about half an hour to an hour. And then now we're going to cook it. Say nice, I hate straight onto the flame bath. Ready to go. Hi. Hi. Yes. 5. Caldo De Patas: So now I'm going to teach you how to make the condo the path this. Now, this might be a little bit intimidating because one of the main ingredients is a cow's trauma. However, the best part about this is all of the college and that comes out of this. This goes into the suit and makes it extremely healthy for you. It's really good for your bones, very good for your joints. But more importantly, this is a local favorite. Many people love this dish and is one of our bestsellers and a lot of our restaurants side today we're going to be making the colors and pop S. And we're very honored to have a special guest here, mommy Abu myoglobin. She is an absolute expert when it comes to Ecuadorian food, but specifically the continent Apophis. So as you can see here, we've got a bunch of ingredients in front of us. This is what we call our Nissan plus, this is everything ready to go and prepared beforehand. As you can see here, we have our garlic, cumin. I'll salt, spring onion, rough dice, onion, and Kaltura. Mommy, or who's going to show us how to prepare the couch drawn and where are we going to cook it? Because it's very specific on how we cook it. Ready to go. Okay, beautiful. So now at this point, we've got our pressure cooker on this stuff. This is going to sit with the couch for three hours, just like we see in the recipe that, and then we've got a multi-line as well. And then this is going to sit here for two hours once these are both done and we'll take them off, the Stigum will show you what that point. So right now it's like it's cooking along and it's got this delicious flavor of the beef cutting through there. But because we've used that trough, it's called like the strong collagen, which cuts the tongue and really makes it an incredible flavor because of the college. And it's going to make the fit of the Sukkot have a thick tasting this too. It really fatty that extreme, it just punched full of flavor. There is so much flavor of that. And one of the best things is that it's very healthy for you as well. Delicious cipher. Excellent. Now that out because it apart, this is finished. We can see here that everything is nice and soft down motorways fully cooked. Said we just take a nice big screen full of that. Right in the center. Grab a little bit of sources as well. Now, one trick when you're picking up sources is they'll always be some chocolates at the bottom. If you simply touch that into the shape, it will prevent anymore droplets from coming. And then straight up. Here we haven't encountered a Pettus. It looks beautiful, it smells amazing, and it tastes phenomenal. And more importantly, is really, really good for your barns on your joints because of all of that collagen. How would you guys like this one? And I look forward to seeing you next time. 6. Empanadas: Nothing tastes that upset of let us say, I love your book is going to teach us how to make her world famous, Anthony. I hope you're ready. Hello. Hi. So to speak. Hi. Okay. Hello. And here we have our finished and pinatas. So what we do is while they're still hot, sprinkle a little bit of sugar on top. This is how the locals preferred and it's extremely delicious. So now we're gonna go and enjoy these and pinatas. And our goal is just as beautiful. 7. Morocho: Okay. I may Their moto a chunk that current there are certain food, water, shelter, and water. All very nice. Map lot airports and close price by any means. That's smell so good. So we just didn't fuse the flavors of that star. These are the cinnamon into the milk that no keys to the Morocco. And that's just going to bring all those flavors together. So this sugar, sugar, yes. I'm in a nella like role sugarcane right now. I'm a roadshow is done. And it kind of has the consistency of a rice pudding, but a little bit swayed out, a little bit nicer. We're not sure it's quite fun to the touch cues we can see here. It's very fun, very sweet because the sediment of the stories that we put into it as well for the sugar. Very, very delicious. Thank you. Here we have moral rights. 8. Kitchen Hygiene: All right, so now that we've finished with the majority of our food cooking, the most important thing is cleaning up. Now you saw that we used a different college helping both for the chicken as we def anything else, making sure that everything's kept separate and different, right? We use a red chopping board for all of our mates and we use a wooden chopping board for our vegetables. This maintains that none of our jobs or bacteria from our chicken will cross arbitral vegetables, making sure that we're keeping things in different containers and isolating them to present cross, prevent cross-contamination. Cross-contamination is when bacteria from one fruit on it jumps to another. And our highest bacteria items are all about meat and dairy approaches. It is very important therefore that we keep all of these things separated. Now, when it comes to cleaning down the kitchen is also very important that we thoroughly clean everything because now we've used this chopping board that's got everything loaded the chopping wood. We use this knife earlier to cut some chicken and we have to make sure that knife is thoroughly cleaned to prevent cross-contamination. And they do this through the use of washing our dishes in hot soapy water, but also having a sanitizer own hands to be able to spray down all of your benches and make sure that everything is clean. This is the one of the most important things is when maintaining a kitchen is to make sure that we are thoroughly sterilizing everything, making sure everything is clean, especially in these moments in COVID re, re important that we have a sanitized off, lend a hand to be able to clean down up benches and cleaned on everything else. Thank you very much. 9. Summary: Excellent. So now that we've gotten through all about cooking, we have are what day that B0, we have our Murdoch shut off. We have pinatas, we'd have our H0 and we have outcomes on the fax us, the beautiful so we can start your day off with them with the moat day. And then at lunchtime you got to have your ethanol does have your code that up as best. He goes, Well, absolutely, everything is delicious. And mono chose my father and most favorite dessert is absolutely incredible. I just want to say as we thank you for everyone's coming and watching our class. We hope you enjoyed it. These are all going to be on our menu at us yet though she mana and definitely check us out at taste of equitable on Instagram, facebook, My name is Josiah. This is TTC. We would love to see any photos that you guys have on any of the dishes that we prepared, please send them in. We would love to see it and we hope you enjoy the film just as much as we do. Thank you very much.